RT Journal
A1 Foran JA, Glenn BS, Silverman W
T1 INcreased fish consumption may be risky
JF JAMA
JO JAMA
YR 1989
FD July 7
VO 262
IS 1
SP 28
OP 28
DO 10.1001/jama.1989.03430010040012
UL http://dx.doi.org/10.1001/jama.1989.03430010040012
AB To the Editor.—
Several articles that discuss the benefits of consuming fish and fish oils have appeared in JAMA and other journals. Numerous epidemiologic studies and clinical trials have addressed the relationship between consumption of ω-J polyunsaturated fatty acids (ω-3 polyunsaturated fatty acids) derived from fish oils and the incidence of disease. Kromhout et al1 found an inverse relationship between fish consumption and 20-year mortality from coronary heart disease and suggest that ingesting as little as 30 g of fish per day (a single 1/2-lb fish meal per week) may be of value in preventing coronary heart disease. Further, ingestion of ω-J polyunsaturated fatty acids may be associated with decreased levels of plasma triglycerides, plasma cholesterol, low-density lipoprotein, and very-low— density lipoprotein.2 Fish oils also may play a role in the treatment of autoimmune and inflammatory disorders, psoriasis, and atopic dermatitis. However, there is conflicting information on the